Puff Pastry Chicken Pot Pie

This chicken pot pie with puff pastry is filled with tender chicken and vegetables in a rich and creamy sauce for the ultimate comfort food.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 620 Calories

Ingredients

• 1 cup milk
• 1 teaspoon salt
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 2 cups chicken broth
• 1 stalk celery, sliced
• 1 pound cooked chicken breast, cubed
• 1 (12 ounce) package frozen mixed vegetables
• 0.5 teaspoon ground black pepper
• 0.33333334326744 cup butter
• 0.5 teaspoon celery seed
• 0.5 medium onion, chopped
• 0.33333334326744 cup flour

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.

Step 3

Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.

Step 4

Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.

Step 5

Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.

Step 6

Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.

Step 7

Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.